Title: Beer cheese soup with popcorn
 Categories: Cheese, Soups
      Yield: 7 Servings
 
    1/4 c  Margarine
      1 c  Onion; chopped
    1/2 c  Celery; chopped
    1/2 c  Carrot; chopped
    1/4 c  Fresh parsley; chopped
      2    Cloves garlic; minced
    1/4 c  Flour
      3 ts Dry mustard
           Pepper to taste
      2 c  Half and half
      1 c  Chicken broth
  2 1/2 c  American cheese
     12 oz Beer
      2 c  Popcorn; popped
 
  1. Melt margarine in a large saucepan or dutch oven over medium heat.
  
  2. Stir in onions, celery, carrots, parsley and garlic. Cook 5-6
  minutes or until vegetables are tender-crisp
  
  3. Stir in flour, mustard and pepper and mix well; cook 1 minute
  stirring constantly.
  
  4. Gradually add half and half and chicken broth; mix well.
  
  5. Cook uncovered over medium heat 10-15 minutes or until soup is
  thickened and thouroughly heated.
  
  6. Stir in cheese and beer, cook 5-8 minutes until cheese is melted;
  do not boil.
  
  7. Ladle into individual serving bowls, garnish with popcorn.
  
  Recipe